层孔菌属真菌抗氧化活性物质测定及抗氧化能力分析

Analysis of the Active Antioxidant Substances and Antioxidant Capacity of Phellinus

本文以层孔菌属真菌液体发酵产物作为研究材料,测定抗氧化活性物质含量,并利用多种抗氧化测定方法,分析不同菌株的体外抗氧化能力,评价活性物质含量间、抗氧化方法间及抗氧化方法与含量间的相关性。研究结果表明,供试菌株活性物质含量间的差异较大,其中菌株H2粗多糖和总酚含量较高,菌株S黄酮含量较高,且活性物质含量间相关性不大;针对供试菌株抗氧化能力测定结果表明,菌株H2具有较高的还原力、铁离子螯合能力,菌株H2和H9的羟自由基清除作用最强,菌株H2和L的DPPH自由基清除作用最强,菌株H2、H5、H8、H9具有较高的超氧自由基清除作用,且不同方法间存在较大差异,羟自由基与DPPH自由基、铁离子螯合能力及还原力,DPPH自由基与铁离子螯合能力和还原力,以及铁离子螯合能力与还原力这几种方法的相关性较高(P<0.01);总酚含量与羟自由基、DPPH自由基、铁离子螯合能力及还原力方法具有较高的相关性(P<0.01);总黄酮含量与DPPH自由基、铁离子螯合能力及还原力方法间相关系数分别为0.810(P<0.01)、0.725、0.738(P<0.05);粗多糖含量与各测定方法间的相关系数较低,以上结果说明多酚类物质和黄酮类物质是抗氧化作用的重要因子,对抗氧化能力具有重要贡献。

The objectives of this study were to analyze the active antioxidant substances,to determine the antioxidant ac- tivity of liquid fermentation products from Phellinus and to further investigate the correlative relationships between con- tents of active antioxidant components, between results from different antioxidant assays and between contents of different active antioxidant components and results from different antioxidant assays. The results showed that the contents of active antioxidant substances of different strains were obviously different,where the contents of polysaccharide and total phenol of stain H2 were the highest, and the contents of flavonoids of strain S was the highest. The correlative relationship be- tween active substances was low. The antioxidant capacity assay showed that strain H2 had a high reducing power and Fe ion chelating ability, strain H2 and H9 had the strongest effect on hydroxyl radical scavenging, strain H2 and L had the strongest DPPH scavenging effect, and strain H2, H5, H8, H9 had the highest superoxide radical scavenging effect. In ad- dition, there were significant differences between results from different antioxidant assay methods, in which hydroxyl radi- cals and DPPI-I free radical scavenging assays, hydroxyl radicals and Fe chelating ability assays, hydroxyl radicals and re- ducing power assays, DPPH and Fe chelating ability assays, DPPH and reducing power assays as well as Fe chelating a- bility and reducing power assays had the highest correlative relationships. There was the highest correlation between the contents of total phenolics and results from different antioxidant assays and the correlative relationships between the con- tents of flavonoids and results from different antioxidant assay was the second, but the correlative relationships between the contents of polysaccharide and the results from antioxidant assays were low. The above results suggested that polyphe- nols and flavonoids were important antioxidant factors, and had an important contribution to the antioxidant caoaelty.